Ingredients

Put down the takeaway menu and enjoy this easy pizza at home. Delicious and indulgent with a rich, tomato and aubergine topping, and finished with creamy goat's cheese - a far healthier option than a mountain of melted mozzarella.

Advertisement

500ml (16 fl oz) tomato passata

1 medium aubergine

Olive oil

1 bunch spring onions, thinly sliced

300g (10oz) prepared pizza dough or 1 ready-made pizza base

Flour, for dusting

50g (1¾oz) goat's cheese

Method

Heat the oven to 250˚C (gas mark 10) or as high as it will go. Have ready a large sheet of non-stick parchment or a pizza tray with holes in it that allows steam to escape - this means the base will be really crisp. If using parchment put a large baking tray in the oven to heat. Put the passata in a small pan and simmer until it is as thick as Greek yoghurt.

Slice the aubergine to about ½cm (¼in) thick and drizzle with olive oil. Mix the spring onions in a bowl with 3tbsp olive oil.

Roll and stretch the dough out on a lightly floured surface to a circle about 35cm (14in) across. Lay it (or the ready-made base) on the paper or pizza tray. Spread the tomato sauce to within 2cm (¾in) of the edge. Arrange the aubergine slices, overlapping, on top. Crumble over the goat's cheese and sprinkle with salt. Transfer to the oven, placing the paper on to the hot baking tray (unless using a pizza tray). Bake for 10-15 mins until the aubergine is starting to brown.

Remove from the oven and spread the onions and olive oil on top. Transfer the pizza directly on to the oven shelf. Turn the heat down to 200˚C (gas mark 6) and bake for a further 10 mins or until lightly golden.

Taken from The Contented Cook by Xanthe Clay (Kyle Books, £19.99)

Top Tips

When you roll the dough, stop rolling about 2cm (¾in) from the edge; if this is too thin, it will burn.